:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/WAU0pNFfiVaUfCFsLaev/98af1e237d27753a6dad43b0fbfa08.jpeg "Delicious German style knuckle of pork")
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Delicious German style knuckle of pork
I must tell you that German style knuckle is one of my favorite recipes to make when I have guests at home. It is a dish that always surprises with its flavor and presentation. I have been making it for several years and it is always a success. The secret is in the slow cooking, which allows the meat to melt in your mouth and soak up all the spices.
Ingredients
- 2 knuckles pork
- salt to taste
- Pepper to taste
- 1 head garlic
- 2 sheets Laurel
- 4 twigs thyme
- 1 tablespoon of mustard seeds
- 2 Onions
- 500 ml Beer (preferably a German beer, to keep that original touch)
- olive oil
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Directions
Preheat the oven to 200 degrees.
Season the knuckles with salt and pepper. A trick I use is to season them a few hours before, so the meat absorbs more flavors.
In a large pot, put a little olive oil and brown the knuckles on all sides. This step is important to seal the meat and keep all the juices inside.
Once browned, add the garlic, chopped onions, bay leaf, thyme and mustard seeds. Stir-fry everything together for a few minutes.
Add the beer and let it simmer for a few minutes to allow the flavors to blend.
Place the knuckles and sofrito in an ovenproof dish and bake for 2 hours, or until the meat is tender and the skin is crispy. During this time, I recommend basting the knuckles with the beer and juices from the dish every 30 minutes for a more intense flavor.
Once the meat is cooked, remove it from the oven and let it rest for a few minutes before serving.
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